Blueberry or Raspberry Muffins
Blueberry or Raspbery Muffins

Blueberry or Raspberry Muffins

Blueberry or Raspberry Muffins

These are delicious and very easy to make.  Making the mix takes no time at all. You can substitute raspberries for the blueberries or mix them both.

Blueberry or Raspbery Muffins

Blueberry or Raspberry Muffins

These are delicious and so easy to make. Making the mix takes no time at all. You can substitute raspberries for the blueberries or mix them both. Almost all the soft berries will work in this basic recipe.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 large muffins

Ingredients
  

  • 250 grams blueberries or raspberries washed and dried.
  • 85 grams butter at room temperature.
  • 250 grams sugar plain white
  • 1 egg yolk
  • 1 whole egg
  • 1 cup milk at room temperature.
  • 1 teas vanilla essence
  • 375 grams plain white flour
  • 15 grams baking powder
  • 1/2 teas salt

Instructions
 

  • Preheat the oven to 180 C. Line a 12 muffin tin with paper muffin cups. This make life so much easier when it time to clean up.
  • Cream the butter and sugar until light, about 5 minutes. Add the vanilla.
  • Sift the flour, baking powder and salt.
  • Beat the eggs into the sugar and butter, then add one third the flour alternating with one third of the milk, until it all combined. Be sure not to over mix it. Stir just until everything is combined. Then fold in the berries.
  • The mixture will be quite thick, so using 2 spoons fill each of the cups 2/3's up. Tap the trays firmly on the counter to remove any air bubbles and bake in the middle of the oven for 30 - 35 minutes. Start checking at 30 minutes.

Notes

The only thing that is important is that when mixing the liquids into the dry ingredients is that you don't over work the batter. Mix until everything is just incorporated.
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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